Upside-Down Chocolate Pear Cake
Ingredients
Wet
- 4 chia eggs (4 Tbsp chia seeds + 180mL water, mixed and set aside until thickened)
- 1/2 cup vegan butter
- 1 1/2 cup coconut sugar
- 1 cup plant milk of choice
Dry
- 2 cup (250g) white spelt flour
- 2 tsp baking powder
- 1 cup cacao powder
- 2 tsp pure vanilla extract
- 1/2 tsp good-quality salt
- 1 tsp ground cinnamon
Topping
- 3-4 Beurre Bosc pears, peeled, halved and cored
- 2 Tbsp vegan butter
- 2 Tbsp coconut sugar
Preparation
Preheat oven to 170 degrees C
Add the 2 Tbsp vegan butter and 2 Tbsp coconut sugar to a fry pan and brown over a low heat, being careful not to burn. Pour this caramel into the base of an 8 inch round cake tin, then place pears cut-down on top and set aside
Add all the wet ingredients to a saucepan, and melt over a low heat, whisking throughout. Once melted, remove from heat and set aside
Sift dry ingredients into a large mixing bowl. Combine, then add the cooled wet ingredients. Mix to combine, then pour batter over pear base and smooth with a wet spoon
Bake for 30-35 mins, or until an inserted skewer is removed with only a few crumbs intact
Allow cake to cool for 10 mins in the tin, before carefully flipping onto a plate and serving immediately with ice cream or yoghurt